Mix all solids with a whisk (I find that wire works best). Dig a well in the solids and add the eggs, butter, and vanilla. Add 2 cups of milk and begin mixing until the batter is smooth with no lumps. Add the rest of the milk and whisk well. Optional: let the batter rest for 2 hours.

Butter and heat the crepe pan. Ladle a few drops of batter into the pan if they begin to cook immediately, the pan is ready. Ladle the batter into the pan, swirling to coat the entire pan. Once the surface of the batter is no longer shiny, flip the crepe and cook until the down-side is slightly browned. Fill with your favorite filling. Repeat until all the batter is gone, being sure to butter the pan in between crepes.